清酱肉体外模拟消化后粗肽的抗氧化活性和氨基酸分析  

Antioxidant Activities and Amino Acid Composition of Crude Peptides Extracted from Pickled Sauced Meat after in Vitro Simulated Gastrointestinal Digestion

作　　者：王乐[1] 李享 刘文营[1] 贾晓云[1] 曲超[1] 成晓瑜[1] 赵冰[1] Wang Le;Li Xiang;Liu Wenying;Jia Xiaoyun;Qu Chao;Cheng Xiaoyu;Zhao Bing(China Meat Research Center,Beijing Academy of Food Sciences,State Meat Processing and Engineering Center,Beijing Key Laboratory of Meat Processing Technology,Beijing 100068)

机构地区：[1]中国肉类食品综合研究中心北京食品科学研究院国家肉类加工工程技术研究中心肉类加工技术北京市重点实验室,北京100068

出　　处：《中国食品学报》2021年第2期319-326,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市自然科学基金面上项目(6192009)。

摘　　要：通过体外模拟胃、肠消化的方式分别对清酱肉和五花肉(对照组)进行酶解,比较其酶解物的抗氧化性,探究其氨基酸组成。结果表明,在相同浓度下,清酱肉酶解所得粗肽的抗氧化指标显著高于对照组五花肉粗肽的(P<0.05),当清酱肉酶解所得粗肽的质量浓度为5 mg/mL时,其DPPH·清除率最高达82.97%,Fe2+螯合率最高达30.45%;且还原力随清酱肉酶解所得粗肽浓度的上升而显著增加。清酱肉酶解物具有一定的ABTS+·清除能力,且FRAP值是五花肉粗肽的3.44倍。此外,清酱肉酶解所得粗肽的氨基酸含量丰富,与抗氧化性有关的氨基酸含量达89.66%,必需氨基酸含量为39.47%。结论:模拟胃、肠消化酶解能促进清酱肉中生物活性物质的释放,相较于五花肉粗肽,清酱肉粗肽表现出更好的抗氧化性和营养价值。In this experiment,pickled sauced meat and pork belly(control)were separately in vitro simulated gastrointestinal digested in order to compare the antioxidant properties of the enzymatic hydrolysates.Furthermore,the amino acid composition of the crude peptides extract from pickled sauced meat was analyzed.The results showed that DPPH free radical scavenging capacity and Fe2+chelating capacity of crude peptides extract from pickled sauced meat at 5.0 mg/mL was 82.97% and 30.45%,respectively,highly significantly different from that of crude peptides extract from the pork belly.With the increase of mass concentration,reducing power of the crude peptides was significantly enhanced.And the crude peptides extract from pickled sauced meat showed certain ABTS+·scavenging capacity,while FRAP value was about 3.44 times compared to that of pork belly.In addition,the amino acid composition of the crude peptides extract from pickled sauced meat was abundant,the essential amino acid content was 39.47%.The content of antioxidant amino acids was as high as 89.66%.Therefore,simulated gastrointestinal digestion can promote the release of bioactive peptides in pickled sauced meat,and showed higher antioxidant activity and nutritional value compared with that of pork belly.

关 键 词：清酱肉 粗肽 体外模拟胃、肠消化 抗氧化性 氨基酸分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]